Ingredients
serving size: 2 adults + 2 kids
1 lb of flank steak, thinly sliced against the grain
1 bag of broccoli floret
3-4 servings of udon noodle
2 tbsp of cornstarch + 3 tbsp of liquid for marinating the steak (more below!)
optional: mushrooms
Sauce:
1/4 cup of soy sauce
2 tbsp of dark soy sauce
2 tbsp of sesame oil
4 tbsp of honey
1 tbsp of minced garlic
1 tsp of minced ginger
pinch of ground black pepper
1 tbsp of scallions, chopped
1 tbsp of cornstarch
Directions
1. Marinate the flank steak pieces with 2 tbsp of cornstarch and 3 tbsp of liquid of choice (you can choose between water, shaoxing or red wine, sesame oil, or soy sauce.) Set it aside while you prep other ingredients.
2. In a large bowl, quickly blanch your udon noodles and broccoli florets in boiling water. Frozen udon noodles are precooked, so you only need to blanch and separate the noodles in boiling water. Quickly rinse in cold water and drain all liquid.
3. In a large skillet, add 3 tbsp of neutral oil over medium high heat. Add your flank steak pieces first and when they’re half way cooked, add minced ginger and garlic and sauce ingredients. Quickly stir so the sauce is evenly coated on flank pieces.
4. Add the broccoli florets, mushrooms, and udon noodles. Optional: you can add an extra tbsp of dark soy sauce for color. Stir for about a minute until the sauce thickens and garnish with chopped scallions and serve!
